Irish Roast Rabbit

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 rabbit
  • 4 rindless rashers bacon
  • 2 medium-sized onions
  • 1 tablespoon flour
  • 2 oz butter
  • ½ pint scalded milk
  • Pepper
  • 1 dessertspoon chopped parsley


    Cut up rabbit and soak in vinegar and water. Dry pieces well and coat in flour seasoned with pepper. Brown in the butter and put into a casserole. Add chopped bacon, onions and parsley and pour over milk. Cover and bake at 375°F, 190°C, gas mark 5 for one hour. Serve with plenty of floury potatoes. Parsley sauce is also good with this.